Reviewer:

Reviewed: Dec. 4, 2012

I needed gingersnaps for a cheesecake crust so decided to make them myself and used this recipe. I baked the cookies longer than suggested because I wanted to make sure they were crispy. I used butter instead of margarine. Initially, DH and I both thought they lacked ginger flavor and I nearly threw away the ones I didn't use for the crust. But then with time, DH kept eating them and declared them to be the perfect gingersnap.

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Reviewer:

It's A New Day

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Nov. 27, 2012

This is an Excellent ginger snap cookie recipe. They remind me of my childhood! Grandma

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Grandma

Reviewed: Nov. 21, 2012

Excellent, I baked some hard to use for a crust and left some soft to snack on they are great!

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Bugladynora

Cooking Level: Intermediate

Living In: Artesia, New Mexico, USA

Reviewed: Nov. 8, 2012

Delightful. I used an entire cup of Land O' Lakes Unsalted Butter for this recipe and came out with a dough that is easy to work with and cut shapes out of. These are one of my brother's favorites. He'll be so pleased and surprised!

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Ash.N.King

Reviewed: Oct. 27, 2012

Added 1/4 tsp of cayenne, 1/4 tsp of green caramom, a dash of allspice, increased to 1.5 tlbsp of Ginger and still not spicy enough for me. Going to decrease butter/shortening next time and double spices, min.. These came out chewy vs crisp, but think I can get to where I like with some modifications

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Kelly

Reviewed: Oct. 27, 2012

I nearly doubled the ginger but don't know if it was stale and used whole wheat flour. I also baked for almost 15 minutes and they were perfect.

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Reviewer:

Mpowers

Reviewed: Oct. 4, 2012

I followed the suggestions of previous reviewers and added allspice, cardamom and black pepper. To finish the cookies I put about 2 tablespoons of crystalized ginger into the mini chopper until finely ground and mixed it with my sanding sugar before rolling the dough balls. An exceptional cookie!!

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Reviewer:

Suze

Reviewed: Sep. 2, 2012

This recipe is great! So easy, fast, and tasty! I added 1/4 tsp cardamom and 1/2 tsp ground cloves for some extra spice. Also used 1 whole cup of butter. Baked 8 minutes.

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kitkat755

Reviewed: Jul. 1, 2012

I think I should change the name of the ones I made to Honey Spice Cookies: my kids came up with the idea to bake gingersnaps, and I said "yes" before checking the pantry. I was out of molasses and ginger! We used honey, cinnamon, nutmeg, cloves and cardamom (and sanding sugar on top) instead...FANTASTIC!!

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